Kheer

1/2 cup white basmati rice
2 cups water
1/2 gallon 2% or whole organic milk
5 green cardamom pods
1/2 to 3/4 cup sugar
1/4 cup slivered blanched almonds
1/2 tsp ground cardamom
1/4 tsp ground nutmeg
1 tbsp rose water
A pinch of nutmeg for garnish

Preparation:

Rinse rice thoroughly. Boil rice in 2 cups water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
In a saucepan, bring the milk and cardamom pods to a boil over medium heat. Add the rice and cook for 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, after about 30 minutes, to prevent the ingredients from sticking to the bottom of the pan. Add the sugar, almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly. Remove from the heat and set aside. Stir in the rose water.Transfer to a serving dish. Garnish with nutmeg. Serve warm or chilled in dessert bowls.